In large bowl, using two forks, shred pork. Add reserved cooking liquid, the bbq sauce and remaining vinegar and hot pepper sauce until moistened. For non low carb folks serve on hamburger buns, with coleslaw on the side. For low carb folks, just eat on a plate.

****I hope you enjoy the recipe, my family and everyone I have ever served it to just loves it. I don't know myself, I'm not a bbq eater. But, my family has been known to fight over who gets the last little bit.****

I haven't tried these, but have them in my files to try soon! The compilation was mailed to me, so I don't have the origin of most of the recipes. The tomato sauce based ones might work as a low carb replacement for the cup of sauce in your recipe, which sounds very very good!! :

'Rib sauce'

1/2 cup soy sauce

3 Tbsp. vinegar

2 T Oil

4 cloves garlic, crushed

2 Green onions, chopped

1 Tbsp. dry mustard

1 tsp. fresh ginger; grated

Freshly ground pepper

Mix together and use in place of bottled sauce.
________________________________________________
** Barbecue sauce

Put all of this in a medium saucepan over low heat:

1* 10.7 oz can Tomato sauce

1* stick of butter

1/4 c. vinegar

2 Tbls. Worcestershire sauce

1/2 Tbls. salt

1 Tbls. mustard

2 Tbls. liquid smoke

4 tsp. brown sugar twin

1/2 tsp. garlic powder

1/4 tsp. paprika

1 tsp. chili powder

1/2 tsp. cayenne pepper

just cook on low heat for about 30 minutes, stirring occasionally
and pour into a quart jar or old barbecue sauce bottle (or 2).

_______________________________________________
Hot Sauce

2 T. butter

1* med. onion, chopped

1 clover garlic, minced

1/4 cup tomato sauce

2 T. wine vinegar

Tabasco sauce to taste

3 packets sugar substitute

1 tea. salt

1 tea. dry mustard

1/4 water

Melt butter in saucepan. Saute' onion and garlic until golden brown.

Add remaining ingredients and bring to a boil. Store in covered jar
and refrigerate.

*_________________________________________________ _

Tangy Barbecue Sauce

2-4 oz. cans tomato sauce

** 1/2 cup Splenda

** 3 Tbsp. Worcestershire sauce (Lea and Perin is the lowest in
carbs)

** 2 Tbsp. Liquid Smoke-either Mesquite or hickory flavored,
whichever you like best

** 1 heaping Tbsp. horseradish

** 2 Tbsp. prepared mustard

** 1 1/2 tsp. garlic powder

** 1 1/2 tsp. black pepper--use more if you like a hotter sauce

** 1 stick butter

** salt to taste

** Mix all ingredients in a saucepan and simmer for 15-20 minutes.
Will keep about 2 weeks (if it lasts that long) in a tightly covered
jar in the refrigerator.